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Sheet Pan Maple Dijon Salmon

Sheet pan maple Dijon salmon pairs flaky, oven-roasted fillets with crisp-tender asparagus and a sweet-tangy glaze. The salmon bakes at 425°F and gets a final brush of reserved glaze after resting.
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Prep Time 10 minutes
Cook Time 19 minutes
resting 3 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the maple Dijon glaze
  • 0.25 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 cloves garlic minced
For the sheet pan
  • 1 lb asparagus woody ends trimmed
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt divided
  • 0.125 tsp black pepper
  • 4 salmon fillets 6-ounce each, skin-on (1 1/2 pounds total)

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the glaze
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Whisk the maple syrup, Dijon mustard, lemon juice, and garlic in a small bowl.
  4. Transfer half the glaze to a clean bowl to use after baking.
Roast the asparagus and salmon
  1. Toss the asparagus with the olive oil, 1/4 teaspoon of the salt, and the pepper on the prepared baking sheet.
  2. Roast for 5 minutes.
  3. Push the asparagus to one side of the pan and arrange the salmon skin-side down on the other side.
  4. Season the salmon with the remaining 1/4 teaspoon salt.
  5. Brush the salmon with the glaze left in the first bowl.
  6. Bake for 10 to 14 minutes, until the thickest part of each fillet reaches 145°F.
  7. Rest for 3 minutes.
  8. Brush the salmon with the reserved glaze.

Notes

For the best texture, check the thickest part of each fillet with an instant-read thermometer and avoid baking past 145°F. Refrigerate leftovers for up to 3 days; cooked salmon can be frozen for up to 2 months. For a gluten-free option, use Dijon mustard labeled gluten-free.